ebrian wrote:
> I was experimenting with some mushrooms in a pasta sauce last night
> and found that I had to keep adding mushrooms because they were
> disappearing (shrinking) on me. Is there a trick or way to prepare
> them so that when they won't shrink, or shrink less during cooking?


They're shrinking because their liquid and flavor is going into the
sauce. If you're sauteeing mushrooms alone, letting the liquid
evaporate intensifies the flavor. In a sauce, it's best to add them at
the end so they don't release their liquid. (Me, I like them cooked
thoroughly and consider anything less than that to be raw.)


--Lia